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Crispy "Honey" Mustard Chicken in round bowl with lemons
Penny Kovacs

Crispy "Honey" Mustard Chicken

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This better than take-out crispy "honey" mustard chicken is a savory-sweet dish featuring tender chicken coated in a crunchy exterior—and slathered in a tangy "honey"-dijon mustard sauce. The whole family is going to devour this one!
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Ingredients Method

Ingredients
  

  • 1.5 lb Chicken thighs, boneless, skinless cut into large bite sized pieces, I like Grass Roots
  • 1/2 cup Arrowroot powder
  • 1/2 cup Cassava flour
  • 1 Tbsp Garlic powder
  • 1 tsp Salt
  • 3/4 cup Water
  • 1/4 cup Ghee I like Fourth & Heart
  • 5 whole Dates puréed
  • 3 Tbsp Dijon mustard
  • 3 Tbsp Coconut aminos
  • 3/4 cup Avocado oil
  • 2 tsp Sesame seed garnish, optional

Method
 

  1. In a large bowl, combine the arrowroot, cassava flour, garlic powder, salt, and water. Whisk till combined, it will be thick.
  2. Add the chicken pieces to the mixture stirring to coat them well.
  3. Heat the oil in a large pan, it should be a bit more than coated.
  4. Fry the chicken pieces without moving till golden brown. Flip and cook other side.
  5. Move to a plate lined with paper towels.
  6. Meanwhile, in a saucepan, combine the ghee, puréed dates, Dijon mustard, and coconut aminos cooking on low till sauce is bubbly. It will be thick.
  7. Add the chicken pieces to the sauce and coat well.
  8. Garnish with sesame seeds.
  9. Enjoy!

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